Sous Chef - InterContinental London, The O2 - London
(2023-01)
- Organizing banquets events (buffets and plated meals) for up to 2000 guest daily.
- Prepared the weekly kitchen work schedules.
- Organized daily banquet event order sheets and timelines.
- Briefed supervisor and kitchen staff about daily events, tasks, and timelines.
- Responsible for ordering and keep an inventory of the kitchen.
- Managed banquet kitchen, ensuring that all daily functions and activities ran properly and smoothly.
- Delegated duties to staff to run a smooth, efficient, and profitable kitchen.
Junior Sous Chef - InterContinental London, The O2 - London
(2022-05 - 2023-10)
- Organizing daily kitchen operations.
- Managing and training the kitchen brigade to ensure a well-organized and motivated team.
- Creating standards that exceed health and safety regulations.
- Organizing banquets for up to 2000 guests daily.
- Contributing to menu creation.
- Monitoring and maintaining kitchen equipment in excellent conditions.
- Ensuring that all the preparations are of the highest quality.
Chef De Partie - InterContinental London, The O2 - London
(2021-11 - 2022-04)
- Responsible for supervising staff and ensuring excellent levels of food preparation in the hot section of the hotel's main kitchen.
- Assisted the Head Chef and Sous Chef in the training of all staff in compliance with company procedures.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie - Hilton London Metropole - London
(2019-03 - 2021-07)
- Supervising the staff and ensuring high levels of food preparation in the hot section in the Main Kitchen.
- Assisted the Sous Chef in the training of all the staff.
- Supporting the Sous chefs in the creation of new dishes.
- Maintaining all the kitchen equipment in excellent conditions.
Demi Chef De Partie - Hilton London Metropole - London
(2017-07 - 2019-02)
- Preparation of the mise-en-place for all the menus.
- Responsible for maintaining excellent health and safety standard.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef - Hilton London Metropole - London
(2015-11 - 2017-06)
- Assisted in the food preparation process for the banqueting events
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Work Experience - Hilton London Metropole - London
(2015-10 - 2015-11)
Organization and preparation of food for different sections (Larder, Sauce, Meet and Fish) in Main Kitchen (banqueting) and Fiamma Restaurant Kitchens (a la carte).
Work Experience - Hilton London Metropole - London
(2015-06 - 2015-09)
Work Experience - Hilton London Metropole - London
(2014-07 - 2014-09)
Commis Chef - Augustus Resort - Santa Cesarea, Italy
(2013-12 - 2013-12)
- Maintained well-organized mise en place to keep work consistent.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
Commis Chef - Il Villino - Santa Cesarea, Italy
(2013-07 - 2013-09)
- Assisted with routine stock rotation to keep ingredients fresh.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef - Zio Tom - Santa Maria di Leuca, Italy
(2012-07 - 2012-08)
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
